Watercress Soup Recipe | Vegetarian Times Skip to main content

Watercress Soup

Rather than using broth to help flavor this soup, we’ve turned to ground fenugreek, a spice found in curry powders.



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2 tsp. canola oil
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1 small onion, chopped (1 cup)
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2 cloves garlic, minced
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½ tsp. ground fenugreek
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2 medium russet potatoes, peeled and diced
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2 sprigs fresh thyme
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4 cups watercress leaves (4 oz.), plus 4 sprigs for garnish
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½ cup low-fat buttermilk, optional


1. Heat oil in saucepan over medium heat. Add onion, and sauté 3 to 4 minutes. Stir in garlic and fenugreek, and cook 1 minute more. Add potatoes, thyme sprigs, and 4 cups water; season with salt and pepper, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes. Stir in watercress leaves, and cook 3 to 4 minutes, or until watercress is wilted and tender, but still bright green.

2. Remove thyme sprigs, and purée soup with hand blender until smooth. Stir in buttermilk, if using, and warm 2 to 3 minutes, without boiling. Serve garnished with watercress sprigs and ground black pepper.

Nutrition Information: 

3 g
Total Fat: 
3 g
Saturated Fat: 
<1 g
22 g
0 mg
20 mg
2 g
3 g
Serves 4

Comments on this Recipe

I think whenever the ingredient "canola," "corn," "soy," "sugar" (vs. "cane sugar") is used, there should be an indication to use non-gmo (because these are generally 95% GMO in the US). A lot of people, even though interested in healthy eating, might not know. In particular, "vegetable oil" maybe a combination of the first three "vegetables." Since Ayurveda emphasizes so much on oils as carriers of herbs, I think it is worth being cautious, kind of like "Labeling Recipes" voluntarily. Actually, more people might read Vegetarian Times, if you had this policy.

This sounds like a great recipe except for the canola oil. Canola oil is a very unhealthy oil, very processed. Olive oil, grape seed or coconut oil are healthier alternatives.